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Poppy pretzels

Poppy pretzels


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The mayonnaise is being prepared. Put 100 ml of warm milk in a saucepan, mix with the sugar and the 2 lg flour then put the crushed yeast. Stir until the yeast dissolves then set aside for 10 minutes.

In a bowl sift the flour, add salt, oil and egg. Pour the mayonnaise and mix from the middle to the outside. Pour the warm milk until you get a good dough to knead. Pour over the floured work table and knead until you get an elastic and non-sticky dough. It is allowed to double its volume in a warm place and away from cold air currents.

After leavening, it is divided into 8 equal parts. Each piece is in turn divided into two and is shaped in the form of strings that twist together and then attach to the ends forming the pretzel. It is pre-encoded in the same way with all the dough.

Place in a tray lined with baking paper and leave to rise for another 15 minutes.

Rub the yolk with the 2 lbs of milk then grease the pretzels and sprinkle poppy seeds on top. Place in the preheated oven at 180 degrees until nicely browned on top.

Remove the pan from the oven and cover with a clean towel until it cools down a bit. Serve as such or they can be cut in half horizontally, greased with butter and put slices of ham and cheese.

Good appetite!


Studies have shown that poppy seeds cure osteoporosis and have many other benefits for the body

Poppy, called suggestive and sleepy, for its calming and sedative effects, has been used as a remedy since ancient times, proving its effectiveness in treating asthma, liver disease, angina pectoris and migraines.

Considered small medicinal plants, poppy seeds can boast a rich content of minerals (iodine, manganese, magnesium, copper, zinc) that turn them into a source of natural energy for the body.

A whole range of healing substances, including lecithin, oxalic acid and alkaloids, which help to increase the enzymes and fatty acids already present in the human body, also contribute to the proper functioning of the body.

Poppy seeds cure osteoporosis

With a content of 73% linoleic acid, 10% palmitic acid, 13% oleic acid and phosphorus, poppy seeds help strengthen the bone system.

The composition of poppy seeds, rich in phosphorus, helps to better absorb calcium in the body. All this turns the poppy into an excellent remedy against osteoporosis, a disease of the bones, which until a century ago was considered a normal condition of the elderly.

What is osteoporosis?

A condition characterized by the presence of bone demineralization, associated with compromised trabecular bone structure, a condition that predisposes the bone to fracture following a low-intensity trauma or even in its absence.

It occurs mainly in women during menopause, but also in men who consume excessive alcohol or tobacco, it can also occur as a secondary determination of more serious diseases, such as systemic (polyarthritis, systemic lupus, ankylosing spondylitis ) or certain forms of cancer.

Study - Poppy fights bone atrophy

This miraculous property of the poppy, namely, to combat bone atrophy, was discovered by chance, with the transmutation of the bones of an old cemetery, located in an abandoned hamlet in Slovakia.

What drew the researchers' attention was that the bones of the deceased showed no signs of osteoporosis. And because the inhabitants of the region were poppy growers, it was hypothesized that such a plant could be a remedy to combat bone disease.

Based on this assumption, the scientists conducted a study on two groups of women affected by osteoporosis.

Patients in the first group were given classic medications to combat osteoporosis for 1 year, while the rest of the patients were given various poppy preparations.

After 12 months, the researchers were surprised to find that patients who had been treated with poppy seeds were completely cured of the disease, while the rest of the women were still suffering from osteoporosis.

Recipe with poppy seeds against osteoporosis

ingredients

10 gr. dried poppy seeds, a cup of boiling water, a tablespoon of honey

Method of preparation

Pour boiling water over the dried poppy seeds, cover the container, and when the liquid reaches a temperature of 40 degrees Celsius, add the honey. Mix well, then cover the pot, leave to cool, then strain.

Administration method

One tablespoon of this preparation (liquid) should be administered 2-3 times a day after main meals. Cures are given for a maximum of 2 weeks, for a period of 1 year.


Brasov pretzels with poppy seeds & sesame

In the sifted flour we mix the salt, then we turn over the yeast soaked in milk and we add in turn, the warm water, the eggs, the soft butter we obtain a non-sticky dough that can be easily shaped.

Leave to rise for about 40 minutes

Knead the dough again a few times and then break the pieces into 40 cm rolls. and as thick as a finger but thinner at the ends. Tinanad with the ends hands make a loop and twist the loop once again without letting go of the ends. Then bring the ends and go over the loop sticking to it.
I quoted exactly how I found the ass (explanation given by adidutu)

I put a pot of water to boil, I caramelized 4 tablespoons of brown sugar, then I poured water over the sugar and let it boil.

After shaping the pretzels, we immerse them in water until they come to the surface, then they are taken out on the plate, they are left to drain, they are given either by coarse salt or by poppy seeds, sesame seeds. whatever you want. place in the pan and bake in the preheated oven. bake on both sides until browned to 180 gr

If you want to brown more, let it simmer for 1-2 minutes

The dough, raised, rolls thicker in the middle and thinner towards the ends

Once the heads were placed on top of each other, and twisted, brought over the bottom. press a little otherwise they open at "scalded", and turned on the other side

Scalded in water with caramelized sugar
Place in the pan ready to bake, sprinkle with salt (fine and white sesame)


1. Preheat the oven to 200 ° and line 2 trays with baking paper.

2. Mix the water with the butter and yeast until the latter dissolves, then set the mixture aside for 5 minutes.

3. Next, add the sugar, salt, flour and knead by hand. If the dough still sticks to your hand or container, add another 2-3 tablespoons of flour.

4. Place the dough on the work surface sprinkled with flour and cut it into 8 equal parts. Elongate each piece of dough until it reaches a length of 30-40 cm.

5. On the baking paper, form pretzels starting with a wide circle, then bring the ends over each other in x, putting the ends under the dough to keep the shape.

6. Beat the egg and grease the pretzels using a kitchen brush, then sprinkle to taste with salt, poppy seeds, sesame or cheese.

7. Put the tray in the oven for 10 minutes, or until the outside turns brown. Be careful though, they can burn very easily and require supervision.


Method of preparation

I have the impression that I have acquired, without premeditation, a habit of preparing bread at home, at the weekend. Yesterday I had a craving for pretzels so I started baking. What came out may not even look like it was taken off the bakery of a bakery, but the taste is just as successful. With coarse salt, poppy seeds, sesame seeds, all in one place or simple, I advise you to try them. Only good with a drinking yogurt and in addition, you have the satisfaction that you made them yourself! With twisting and braiding, depending on dexterity, you might have some headaches but don't stress, rehearsal is the mother of learning :).

Dissolve the yeast in a bowl, in hot water and leave for 10 min. Then add the sugar, melted butter to the bain-marie, salt and 2 cups of flour. Knead, and if necessary add more of the rest of the flour until you get a soft, manageable and non-sticky dough. Cover the dish with a kitchen towel and leave it warm again, possibly on the radiator. If the radiator is too hot, put a towel over it. If you can read this recipe in the summer :), then put a bowl of water to heat, over it a plate with a towel and over all the bowl with the dough. Turn the heat to low and let the dough rise until it doubles in volume, about 20-30 minutes.

Turn on the oven to have time to reach 245 degrees.
Sprinkle flour on the worktop. You literally punch the dough, then you put it on the work surface and divide it into 8 or 9 or as many equal parts as you can get. I was just telling you it's not a fixed number. Roll each piece in a roll and then form the pretzel.

In a small pot (not made of aluminum), boil 4 cups of water. When the water boils, put the 2 tablespoons of baking soda and dip two pretzels in two, leaving them in the water for 1 minute. Put them next to it, on a tray lined with baking or greased paper and sprinkle with salt, poppy seeds.

Put the tray in the preheated oven at 245 degrees, in the middle row for 15 minutes or until they look brown and done. Enjoy!


Tender pretzels with cumin or poppy seeds - a perfect appetizer for holidays

  • Fragile pretzels with cumin and poppy seeds (Maria Matyiku / Epoch Times) Fragile pretzels with cumin and poppy seeds
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • The yeast is soaked in warm milk, mixed with a little flour and left to rise until it doubles in volume (Maria Matyiku / Epoch Times). The yeast is soaked in warm milk, mixed with a little flour and left to rise until it doubles in volume.
  • Knead the dough until all the ingredients are smooth (Maria Matyiku / Epoch Times) Knead the dough until all the ingredients are smooth
  • The dough is spread on a sheet half a cm thick then the shaped pretzels are cut (Maria Matyiku / Epoch Times) The dough is spread on a sheet half a cm thick then the shaped pretzels are cut
  • Grease the pretzels with beaten egg and then sprinkle cumin or poppy seeds (Maria Matyiku / Epoch Times)
  • Bake the pan for about 30 minutes until the pretzels are browned on top and underneath (Maria Matyiku / Epoch Times) Bake the pan for about 30 minutes until the pretzels are browned on top and underneath.
  • Serve as an appetizer on its own or with a traditional brandy or other strength (Maria Matyiku / Epoch Times) Serve as an appetizer on its own or with a traditional brandy or other strength

Keeping the aromatic taste of cumin or baked poppy seeds, these pretzels are preferred to those on the market, and when we simply feel the need to nibble on something salty. Pretzels can be cut with a pretzel shape, or with a knife, into the shape you want. Salads can be prepared from the same dough.

Ingredient:

1 glass of lukewarm milk (250 g),

1 teaspoon cumin + 1 teaspoon poppy seeds

Preparation:

The oven is heated to 180 degrees Celsius. Prepare two trays for baking pretzels, which are greased with fat and then lined with flour. The trays can also be lined with baking paper.

Sift the flour into a bowl. Mix the fresh yeast with a few tablespoons of lukewarm milk until liquefied, then mix with a little flour and leave to rise until it doubles in volume.

The butter at room temperature is mixed in a bowl with the flour, salt and milk. Knead the dough well until all the ingredients are homogeneous.

Roll out the dough with a rolling pin into a sheet half a cm thick and then cut the pretzels into shapes.

The pretzels are placed in the baking tray. Before baking, the pretzels are greased with beaten egg, then sprinkled with cumin or poppy seeds on top.

Bake in the oven for about 30 minutes until the pretzels are browned on top and underneath.

They are served as an appetizer as such or with a traditional brandy or other strength.


Faina alba vs. wholemeal flour, in Romania

A person with a normal weight and who moves moderately should consume a maximum of 6 servings of cereal per day, one serving can be represented by: a slice of bread or a stick (20-40 g), 30 g whole grains / muesli, half a cup of pasta / rice / quinoa / polenta. If you eat 2 pretzels every morning, 2 more at lunch and an apple strudel, and in the evening you end the day with a plate full of pilaf, you have exceeded the recommended daily dose. In addition, bread has been absent from the Romanian diet for many years and we consume it in excess. If you like white, fluffy bread, you don't do sports at all and you already have a few extra pounds, you quickly understand what the problem is with pretzels & # 8230

A study by the National Institute of Statistics (from April-June 2018) found that Romania produces 1.5 million tons of bread annually, and Romanians consume an average of 7.9 kg of bread and related bakery products per month. / head of inhabitant. In November 2018, a market study conducted by the Romanian Employers in the Milling, Bakery and Flour Products Industry (ROMPAN) found that we eat 82.2 kg of bread / capita annually. The two studies show an average of 225-260 g of bread / day, ie twice the amount of 6 servings of cereal / day, which I mentioned above. The quantity is still higher than the European average, of 78 kg / capita / year.

But the positive part is that this figure has decreased by 10 kg in the last 10 years, and ROMPAN research has revealed that Romanians are more interested in quality, more and more often choosing bread from wholemeal flour and traditionally made. So choose to fill your daily menu with whole grain products (bread, Easter, quinoa), forget about the daily pretzel and you will live healthier!


Brasov pretzels with poppy seeds & sesame

In the sifted flour we mix the salt, then we turn over the yeast soaked in milk and we add in turn, the warm water, the eggs, the soft butter we obtain a non-sticky dough that can be easily shaped.

Leave to rise for about 40 minutes

Knead the dough again a few times and then break the pieces into 40 cm rolls. and as thick as a finger but thinner at the ends. Tinanad with the ends hands make a loop and twist the loop once again without letting go of the ends. Then bring the ends and go over the loop sticking to it.
I quoted exactly how I found the ass (explanation given by adidutu)

I put a pot of water to boil, I caramelized 4 tablespoons of brown sugar, then I poured water over the sugar and let it boil.

After shaping the pretzels, we immerse them in water until they come to the surface, then they are taken out on the plate, they are left to drain, they are given either by coarse salt or by poppy seeds, sesame seeds. whatever you want. place in the pan and bake in the preheated oven. bake on both sides until browned to 180 gr

If you want to brown more, let it simmer for 1-2 minutes

The dough, raised, rolls thicker in the middle and thinner towards the ends

Once the heads were placed on top of each other, and twisted, brought over the bottom. press a little otherwise they open at "scalded", and turned on the other side

Scalded in water with caramelized sugar
Place in the pan ready to bake, sprinkle with salt (fine and white sesame)


Homemade pretzels with salt

This recipe for fluffy pretzels is a Serbian one. The pretzels will come out crispy on the outside and soft on the inside. The best pretzels of this kind are found in Timisoara, where pretzels are as big as a palm. The core is fluffy, they are preceded by a salty and delicious mixture, and the exterior is fine and crunchy.

Ingredients for homemade pretzels with salt

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 40 grams of fresh yeast
  • 100 ml of oil
  • 200 ml of warm milk
  • 300 ml of warm water
  • 800 grams of flourFor finishing, we will need the following:
  • 3 tablespoons flour
  • 1 beaten egg
  • 1 teaspoon salt

To make our work easier, we put all the food in the bread machine, starting with the liquids and continuing with the solids. Add a tablespoon of the total amount of flour and wait until the yeast is well swollen. Add the flour to a larger bowl and mix with salt. Gradually add the oil and knead until the dough is non-sticky but not too hard. The next step is to grease a clean bowl with a little oil and shape a ball of dough. It is covered and left for a few minutes until it doubles in size.

To prepare the salty mixture for pretzels, put the 3 teaspoons of flour in a bowl. Over, we will add a teaspoon of salt and water. Once the pretzels are made, they should be greased with beaten egg, sprinkled with salted mixture and left in the oven for about 15 minutes at 240 degrees.


Poppy seed pretzels

I really like the poppy seed commercial pretzels because they remind me of my childhood. So. knowing that somewhere in my recipe book was the recipe for these delicious pretzels, I searched, I found, I made. The result was successful, as they are no different from those in the trade. They are sweet, soft, as they should be. And now I would like to share with you, with this recipe.

Ingredients: 100 ml. Lukewarm water, 100 ml. Milk, 450 gr. flour, 3 tablespoons sugar, 10 gr. fresh yeast (dry 4 gr.), 50 gr. melted oil, 0.5 teaspoon (not full) of salt, 1 teaspoon vanilla sugar, poppy seeds (other seeds or without seeds)

In a bowl mix the water with the yeast, add the sugar, vanilla sugar, salt and mix everything until the salt and sugar will dissolve, add the melted butter, flour .. Knead the dough well, well until you get a smooth and fluffy crust. rest in an oiled bowl for 30 minutes.


Divide the dough into 6 balls. We let them rest again for 10 minutes, after which we make a hole in each ball with a index finger or a stopper.


In 10 minutes with both hands we widen the holes well, well. Do not bother that the pretzels from the start will not be smooth. In the middle of baking they become beautiful and without defects. We put the molded pretzels on a tray lined with paper. Grease them with egg yolk, press them with poppy seeds and leave them for 15-20 minutes. to grow. I pressed generously with poppy seeds, because my nephew likes baking with a lot of poppy seeds, you. you can use less or even without.

Put them in the superheated oven for 20-25 minutes. at 180C until nicely browned.


Video: Poppy (May 2022).